Tiny treats

Home Industries
& Informal Markets

Summer 2009
With compliments from Huletts
 “Although small, they
form the back-bone of many
confectionery businesses.
They are made of ‘sugar and
”
spice, and all things nice...
With compliments from Huletts Sugar
Met die komplimente van Huletts Suiker
Dear Home Industry Member
Contents
This booklet will hopefully give you new ideas for scrumptious mini-treats. Although small, they
form the back-bone of many confectionery businesses. They are made of ‘sugar and spice, and
all things nice…’ and not only boys like them… In fact, no home industry, morning market,
church bazaar, school fête, children’s party or lunch box, no elaborate afternoon tea is worth
its salt without the ubiquitous biscuit , the delicious tartlet, the fanciful cupcake, the delightful
macaroon, the melt-in-the-mouth shortbread and decorative mini-cake that we have all come
to enjoy so much.
Thank you, once again, for the wonderful contribution you are making towards maintaining
a food culture which we all love and cherish. Because you pay so much attention to quality,
decoration and presentation, attractive containers with crunchy macaroons, pecan biscuits or
ginger treats and beautifully decorated jewel-like mini-cakes or cupcakes are often bought as
presents. With these beautifully executed little works of art you allow your customers to express
their love, to show appreciation for a favour done or just to spoil a friend or child.
They conjure up the rich South African heritage that we are known for world-wide: spices like
cinnamon and ginger remind us of the tropics, shortbread of Scotland, brownies and pecan
Cover Orange poppy seed sugar 26 Passion fruit cakes
biscuits of America, espresso biscuits of Africa and Italy, cheesecake of Austria and Germany, jam
tartlets of England… and – all of them: of my grandmother’s well-stocked pantry! biscuits: page 4 28 Brownies
En onthou u nog watter wonderlike happies by elke tee opgedis is en wat van daardie kosbare 6 Espresso biscuits 30 Chocolate Ginger Biscuit
handgeskrewe resepte-boeke met die name van die baasbaksters langs elke beproefde sandwiches
familie-resep vir net die beste, geurigste, brosste gemmerkoekies, sandtertjies, konfyttertjies of
8 Shortbread
kolwyntjies? Selfs die vergeelde bladsye het later gegeur van vanielje en gemmer, naeltjies en 10 Coconut macaroons 32
Clover and Huletts Coffee
neutmuskaat… Shop Winners
12 Chocolate chip and
Hierdie boekie sal u weer help om die heel beste van Suid-Afrikaanse gebak op u rakke en 34
Plastic Icing Biscuits
tafels en in die huise van u kliënte te kry.
raspberry biscuits
36 Biscuit Birthday Cards
Die wenner van ons Kenwood Titanium Major is Mary Hansen 14 Pecan biscuits
van Mary’s Home Industry, maar elkeen van u wat elke dag 38 Cinnamon candy canes
16 Post toasties
so hard werk om u kliënte van net die beste te voorsien, 40 Necklace biscuits
word geag en is die volgende moontlike wenner van ‘n 18 Rice Krispie biscuits
wonderlike prys. 42 Chocolate cupcakes with jam
20 The Real Slow Food Market
44 Orange biscuits
U lewer ‘n wonderlike diens – mag hierdie boekie at Bosmans Crossing
u help om nog groter hoogtes te bereik in die 48 Bulk cupcake recipe
nuwe jaar! 22 Jam tartlets
50 Decorative cupcakes for
24 Mini raspberry cakes
Kind regards every occasion

Mathilda Pansegrouw Should you need any more information about the
recipes in this booklet, contact Graham Gowar at
021 761 2037 , 083 726 0556 or [email protected]
Huletts 2
Huletts 3
 Orange Poppy Seed Sugar Biscuits
250 g butter Cream the butter and sugar until
200 g (250 ml) Huletts White Sugar light and creamy. Add the egg,
1 extra large egg orange rind, vanilla essence and
15 ml orange rind poppy seeds. Mix well. Add the
5 ml vanilla essence cake flour, salt and baking powder
25 ml poppy seeds and mix until everything has been
280 g (500 ml) cake flour incorporated. Turn the dough out
2,5 ml salt onto the counter and divide in half.
2,5 ml baking powder Shape each half into a sausage
(about 5 cm in diameter). Place the
rolls in the fridge for 2 hours.
Preheat oven to 180ºC. Use a sharp
knife to slice rolls into 5 mm thick
rounds, and place the rounds on
a greased baking tray. Bake the
biscuits for 10 - 12 minutes until
light brown. Remove from oven
and leave to cool. Store in an
airtight container.

Makes ± 30 biscuits

‘‘ Everybody loves
Huletts because it
is the sweetest!
’’

Huletts 4 Huletts 5
 Espresso Biscuits
250 g butter Cream the butter and icing sugar
200 g (250 ml) Huletts Icing Sugar until creamy. Dissolve the coffee
15 ml instant coffee granules granules in the hot water and
30 ml hot water leave to cool. Add to the creamed
350 g (625 ml) cake flour mixture together with the flour
coffee beans for and mix well to form a dough.
decoration, optional Roll out to about 5 mm thick on
a lightly floured surface and cut
out with a round 4 cm diameter
biscuit cutter. Place on a baking
sheet sprayed with non-stick
cooking spray. Press a coffee bean

‘‘
into the centre of each biscuit and
Huletts Icing sugar...

’’
bake in a preheated oven at 180°C

distinctly whiter.
for 10 - 15 minutes until golden.

Makes ± 36 biscuits

Huletts 6 Huletts 7
 Shor tbread
250 g butter Preheat oven to 160ºC. Cream the
105 g (125 ml) Huletts Castor Sugar butter and castor sugar very well.
280 g (500 ml) cake flour Add remaining ingredients and mix
65 g (125 ml) corn flour to a stiff dough. Press into a greased
extra Huletts Castor Sugar, baking pan, mark into fingers with a
for sprinkling knife and prick the shortbread with
a fork. Bake for about 60 minutes or
until just starting to brown. Remove
from oven and immediately sprinkle
liberally with castor sugar. Cut into
fingers before the mixture cools
completely. Carefully remove from
the pan and cool on a cooling rack.
Store in an airtight container.

Makes ±15 - 20 shortbread biscuits

‘‘ Huletts has a long-

standing dedication of
making the best sugar.
’’

Huletts 8 Huletts 9
 Coconut Macaroons
500 ml desiccated coconut Preheat oven to 180°C. Place
150 g (180 ml) Huletts Castor Sugar the coconut, sugar and egg
3 extra large eggs, separated whites in a bowl and mix well to
18 glacé cherries combine. Shape tablespoonfuls
of the mixture into balls and
place on baking trays lined
with baking paper. Gently press
a glacé cherry into the top of
each macaroon and bake for
10 - 12 minutes or until golden.
Store in an airtight container for
up to 2 days.

Makes ± 18 macaroons

‘‘ South African
women choose
Huletts Sugar based
on quality and trust.
’’
Huletts 10 Huletts 11
Chocolate Chip And Raspberr y Biscuits
225 g butter, softened Preheat oven to 180°C. In a large bowl,
225 g (270 ml) Huletts Castor Sugar cream the butter and castor sugar
½ x 397 g can condensed milk together until pale, then stir in the
350 g (625 ml) self-raising flour condensed milk. Stir the flour into the
100 g white chocolate, mixture and, using your hands, work
chopped into chips it into a soft dough, incorporating the
25 g dark chocolate chips white and dark chocolate chips. Take a
175 g fresh raspberries, optional small handful of dough and flatten it
with your fingers. Place 2-3 raspberries
in the centre of each biscuit and fold
over the sides of the dough to encase
them. Make the rest of the biscuits in
the same way. Place the biscuits on
the greased baking trays with plenty
of space between them and bake for
15-18 minutes, or until golden brown,
but still a little soft. Leave to cool
slightly and set, before transferring to
a wire rack to cool completely.

Makes about 20-30 biscuits

Note:
If fresh raspberries are used,
the biscuits will not have a
long shelf life.

Huletts 12 Huletts 13
 Pecan Biscuits
180 ml pecan nuts Preheat oven to 180°C. On a
140 g (250 ml) cake flour baking sheet, toast pecan nuts
125 g butter until fragrant, about 6 minutes.
65 g (80 ml) Huletts White Sugar, Allow to cool completely and
plus more for coating chop finely. Cream butter and
5 ml vanilla essence sugar until light, beat in vanilla,
2,5 ml salt salt and flour, scraping down
sides of bowl, just until dough
comes together. Fold in pecan
nuts. Shape dough into balls and
roll in sugar. Place 4 cm apart on a
baking sheet. Gently flatten with
the bottom of a glass. Bake for 10
- 15 minutes until golden brown.
Sprinkle with more sugar. Cool
biscuits on a wire rack.

Makes ± 12 biscuits

‘‘ Because of its finer, purer

quality, Huletts Sugar creams
faster and better!
’’

Huletts 14 Huletts 15
 Post Toasties
250 g (450 ml) self-raising flour Preheat oven to 180ºC. Mix the
2,5 ml salt flour and salt together. Rub
200 g (250 ml) Huletts SunSweet the butter into the flour until it
Brown Sugar resembles fine breadcrumbs. Add
1 extra large egg the sugar and mix through. Beat
125 g butter the egg and mix into flour mixture
100 g corn flakes, crushed to a slightly sticky dough. Roll into
balls and coat with corn flakes.
Place 4 cm apart onto a greased
baking tray and bake for 10 – 12
minutes until golden coloured.

Makes ± 48 biscuits

‘‘ The South African woman

respects the values of the past,
but she is also in touch with
modern living.
’’
Huletts 16 Huletts 17
 Rice Krispie Biscuits
125 g butter Preheat oven to 180°C. Cream
200 g (250 ml) Huletts Caramel Sugar butter and sugar until light and
30 ml milk creamy. Add milk, egg and vanilla
1 extra large egg essence, mix until well blended.
5 ml vanilla essence Add flour, baking powder and
210 g (375 ml) cake flour salt. Mix until blended. Stir in Rice
2,5 ml baking powder Krispies and chocolate chips. Drop
2,5 ml salt large teaspoonfuls onto a greased
500 ml Rice Krispies baking sheet. Bake for 10 minutes
125 ml chocolate chips, optional until done.

Makes ± 70 biscuits

‘‘ ... another Huletts

sweetening option...
’’

Huletts 18 Huletts 19
The Real Slow Food Market
at Bosmans Crossing
Sp en d a m or ni ng di sc ov er
in g th is
exc itin g foo d ma rke t in Ste llen bos ch

‘‘
The success of
this market is
quality, quality,

’’
quality!

Huletts 20 Huletts 21
 Jam Tar tlets
280 g (500 ml) cake flour Place the flour, sugar and butter in a
28 g (50 ml) Huletts Icing Sugar food processor and process until the
200 g butter mixture resembles fine breadcrumbs.
1 extra large egg, separated With the motor running, add the egg
30 ml chilled water yolk and water and process until the
250 ml strawberry jam mixture comes together and forms
a ball. Turn out onto a lightly floured
surface, flatten the pastry into a
disc shape, wrap in plastic wrap and
refrigerate for 30 minutes.

Preheat oven to 200°C. Divide the

pastry in half and roll out on a lightly
floured surface until 2-3 mm thick.
Use a 7 cm fluted cookie cutter to cut
out 24 rounds. Line 2 x 12-hole pans
with the pastry and prick the base of
each pastry case with a fork. Spoon
1½ teaspoons of jam into each pastry
case and cut strips from the leftover
pastry to make a cross on top of each
tart. Bake for 20 minutes or until the
pastry is light golden in colour. Remove
the jam tarts from the pan and cool
completely before serving.

Makes 24 tartlets

Huletts 22 Huletts 23
 Mini Raspberr y Cakes
mini sponge cakes Whip the cream until stiff and
(see tip below) sweeten with the castor sugar.
60 ml raspberry or apricot jam Spread 1 cake layer with the jam,
125 ml fresh cream top with whipped cream. Place the
25 g (30 ml) Huletts other layer on top. Dust with icing
Castor Sugar sugar. Decorate with more
100 g fresh raspberries fresh raspberries.

Option: Mix chopped raspberries

with the whipped cream.

tip:
Bake small cakes in greased
lined tuna cans. Cut
horizontally in half and
decorate as above.

Huletts 24 Huletts 25
 Passion Fruit Cakes
12 cupcakes Place the passion fruit and sugar
250 ml fresh cream in a small saucepan. Slowly bring
1 can passion fruit to the boil, stirring until sugar
80 g (100 ml) Huletts White Sugar has dissolved. Boil for 5 minutes.
Remove from heat and leave to
cool. Remove the paper from the
cupcakes. Turn them upside-down.
Cut in half horizontally. Beat the
cream until stiff and flavour with
vanilla essence and castor sugar
to taste. Spoon whipped cream on
bottom half of cupcake, place the
other half on top. Spoon passion
fruit syrup over cupcakes.

Makes 12 cupcakes

‘‘ Huletts Sugar makes

every day sweeter!
’’

Huletts 26 Huletts 27
 Brownies
175 g chocolate Preheat oven to 180°C. Grease a 24 x 30 cm
175 g butter at room tray and line with non-stick baking paper.
temperature and cubed Break the chocolate into squares and put
75 g (150 ml) self-raising flour in a heatproof bowl with the butter. Melt
40 g cocoa powder over a pan of barely simmering water for
2,5 ml baking powder five minutes. Make sure the base of the
2,5 ml salt bowl does not touch the water. Take off
5 extra large eggs the heat. It will still be lumpy at this stage,
340 g (400 ml) Huletts Castor Sugar so stir immediately, until smooth. Leave
5 ml vanilla essence until ready to use, but it should still be
100 g walnut halves, lukewarm and runny. Sift the flour, cocoa
roughly chopped powder, baking powder and salt twice
into a bowl. Put aside. Using either an
electric beater (it will take about three
minutes) or a hand whisk. Whisk the eggs,
sugar and vanilla essence together in a
large mixing bowl, until thickened and
mousse-like. Stir the sifted flour and cocoa
a quarter at a time into the egg mixture
and stir with a wooden spoon, until well
combined. Pour in the melted chocolate
and stir thoroughly to mix – it should have
a batter-like consistency. Finally, fold the
roughly chopped walnuts evenly through
the mixture. Pour into the prepared tray
and bake for 25 minutes. It should form a
crust on top that is just starting to crack
around the edges, but still soft in the
centre. Put the tray on a wire rack and leave
to cool. Transfer the brownie and its paper
to a board and cut into squares. To finish,
you can also dust with either icing sugar or
cocoa powder.

Makes ± 30 brownies

Huletts 28 Huletts 29
Chocolate Ginger Biscuit Sandwiches

125 g butter Cream the butter and sugar together until

200 g (250 ml) Huletts SunSweet light and creamy. Add egg and syrup and
Brown Sugar mix well. Sift the flour, bicarbonate of soda,
1 extra large egg cinnamon, and ginger together. Add the
125 ml Huletts Golden Syrup flour to the butter mixture, mix to form a
350 g (625 ml) cake flour dough. Place in plastic bag and leave in the
5 ml bicarbonate fridge for ± 1 hour to rest. Roll small balls
10 ml cinnamon and flatten with the palm of your hand.
5 ml ginger Place on a greased baking tray and bake
dark chocolate for filling for 10 - 12 minutes. Leave to cool.
Melt dark chocolate and spoon over one
side of half the biscuits. Sandwich with
second biscuit. Repeat.

Makes ± 25 sandwiched biscuits

‘‘ Huletts has a range

of flavoured syrups for
creative eats and treats.
’’

Huletts 30 Huletts 31
CLOVER and HULETTS: Orange Honey
the prizes:
The Coffee and Cake Shop winners
At 25 Lebo Letsoalo of Melt Cake
The De’Longhi Coffee Machine
Nelspruit was the youngest With just the touch of a button, the De’Longhi Single Touch Digital
finalist. Presently she works Magnifica, ESAM6600, heats cups, grinds beans, heats water,
as a Portfolio Executive at automatically froths
a bank, but she also has milk and dispenses
a passion for the catering just the type of coffee
An overwhelming interest was shown in the coffee business. She has already desired: espresso,
cappuccino, latte or
and cake shop competition sponsored by Clover and registered her business as
macchiato. Change the
Morish Cuisine cc. She plans to start a buffet-
Huletts – no fewer than 2134 entries were received! style shop which she intends naming The Pantry, and her products will
tempera­ture,
strength, even
vary from traditional to more contemporary. She wants to create an cup size – it’s all
The adjudicators, Amanda Randeria
atmosphere of plenty with a serving table in the middle of her shop. so easy. Milk froth jug
of Huletts, Denise Meadon of Clover, can be stored in the
business leader Stephan Pretorius, and refrigerator
Letitia Prinsloo from ICA, had their hands between uses.
full. Shortlists of the best entries were each of the 4 runners-up receiveD:
made and sent across the country to • a R10 000 cash prize from Clover and Huletts;
reach each adjudicator in time. It was a
• a intensive in-house coffee shop training course
disappointment that there could be only 5
offered by the Institute of Culinary Arts (ICA),
finalists – especially as the standard of so From left to right: Amanda Randeria, Denise Meadon,
South Africa’s leading culinary training institute, at
many entries was so high. Stephan Pretorius and Letitia Prinsloo.
Apprentice in Stellenbosch;
A consensus was finally reached and the following • One of each of the De’Longhi and Kenwood prizes Italian cooking at its best...
5 finalists were identified: seen alongside. The De’Longhi stainless steel
cooker, Model DLGE 90
FSU, includes features such

s:
as a removable glasslid and

our winner
a stainless steel hob with
five two-stage gas burners,
Scott Rattray, a chef from Annabel including electronic
Davids of ignition switches with
Plettenberg Bay, already owns a
flame failure cut-out. The
take-away deli which he calls Fresh Fish Hoek
large, 8-function electric
Ideas. His plan is to convert his is planning oven features adjustable racks,
existing business into a coffee her 70 closed-door grilling, rotisserie,
shop where he can demonstrate square metre Midnight fan cooking mode, internal light,
his creativity with coffee and coffee shop, in Rubies timer and double glass door.
confectionery. He would also like Espresso Torte
Chocolate Br
to introduce a seasonal menu. ownies Yourself, on a The Ultimate Kenwood
corner within Natasha, plan
l Maciel and his sister The top-of-the-range Titanium Major features a powerful
walking distance from the sea. She The winning team, Pau and ‘pla ce to be seen’ in 1500 watt motor, stainless steel mixing bowl with handles,
p, bak ery
Lindy Botha and her business partner entered as a and her husband have experience to open their coffee sho 200 9. It will seat 120 customers. three mixing tools for
the end of
team. Up to now they have almost exclusively sold in establishing Johannesburg before ning of the ir shop, BAKE every mixing need and
the overall plan
home-made produce and a successful Paul is responsible for of the kitc hen staff and three power outlets
well as the training
Let them eat cake, as ving for a range of optional
marketed their business, The Oaks security
me nu. Nat ash a is responsible for the ser attachments. The
@ Stettyn, at morning markets business and the planning of the the gen era l management of the Titanium comes with
clie nts and
and speciality shops. Now they she gets her staff, interaction with pleasure is what they
value for money and
a glass liquidiser.
want to take it a step further with love for good coffee shop. Quality,
ers.
a coffee shop and farm stall on traditional want for their custom
their farm. The farm is situated ove,
baking from PRIZES listed ab
on the main tourist route between Worcester and Amarula IN ADDITION TO THE ved a
ke s her grand­
r OV ERA LL WIN NERs also recei
Carrot Ca ou om clover
R100 000 PRIZE and huletts
Chocolate Tartt Villiersdorp, which already attracts many visitors mother. CASH fr
with Hazelnu to the wine cellars in the vicinity.
COFFEE SHOP
For finalists’ recipes visit www.clover.co.za or www.huletts.co.za AL FOR their NEW
AS START-UP CAPIT
Plastic Icing
Plastic Icing Biscuits
Recipe by Vickie de Beer

450 g butter Preheat oven to 160ºC. Cream the

210 g (250 ml) Huletts Castor Sugar butter and castor sugar together
1 x 397 g can condensed milk until light and creamy. Add
5 ml vanilla essence condensed milk and vanilla essence
700 g (5 x 250 ml) cake flour and mix well. Sift the flour, baking
30 ml baking powder powder and salt together. Add to
pinch of salt butter mixture and mix to form a
to decorate: dough. Divide the dough into 3
500 g plastic icing parts, cover with cling film and leave
10 ml CMC Powder to rest for 30 minutes in the fridge.
food colouring Cut out a template of your choice
ready-made icing flowers using acetate or hard plastic. Roll
the dough to a 5 mm thickness and,
using a sharp knife, cut out shapes
with the template. Place the shapes
on a greased baking sheet. Bake for
10 - 12 minutes until light brown in
colour. Leave to cool.
To decorate: Mix the plastic icing
with the CMC powder and knead
until pliable. Add food colouring and
mix to get pastel shades. Dust flat
surface with icing sugar and roll out
plastic icing to a 3 - 5 mm thick-
ness. Cut out shapes with the same
template as for the biscuits. Spread
a little royal icing on top of each
biscuit and place cut-out shape over
it. Decorate with icing flowers
and ribbons.

Makes ± 60 biscuits

Huletts 34 Huletts 35
Royal Icing
Biscuit Bir thday Cards with Royal Icing
1 x biscuit recipe (see previous page) Bake biscuits in the shape of a stacked
royal icing: layered cake.
3 extra large eggs, separated royal icing: Place egg whites in a bowl
1 x 750 g Huletts Icing Sugar, sifted and beat lightly. Add icing sugar, 15 ml
7,5 ml lemon juice; at a time, beating continuously until
red, green, blue and yellow mixture is very stiff and stands in peaks.
food colouring Blend in lemon juice. Keep icing covered
with a damp cloth to prevent it from
hardening too quickly. Divide mixture
into 4 and colour with 4 different colours
of food colouring. Decorate each biscuit
with a thin layer of icing, leave to dry ± 1
hour. Using a piping bag with a writing
tube, decorate biscuits with lines, scrolls,
rosettes, and dots in different colours.
Decorate festively as you would a
birthday card. Biscuits can also contain
personalised birthday messages.
tip:
If the icing is too stiff for piping, thin it
with a little more egg white.

Huletts 36 Huletts 37
 Cinnamon Candy Canes

185 g butter Preheat oven to 180°C. Place the

210 g (250 ml) Huletts Castor Sugar butter, sugar and cinnamon in
5 ml cinnamon a food processor and process
350 g (625 ml) cake flour until smooth. Add the flour,
1 extra large egg egg and egg yolk and process
another extra large egg, separated until a smooth dough forms.
extra Huletts Castor Sugar, Lightly knead the dough, wrap
for sprinkling in plastic wrap and refrigerate
for 30 minutes or until firm. Roll 2
tablespoons of the dough to form
a 30 cm log. Place the length
of dough on a baking tray lined
with baking paper and carefully
bend the top to form a candy
cane. Repeat with the remaining
dough. Bake for 12 minutes or
until golden. Allow to cool. Brush
the canes with the egg white
and sprinkle over with sugar.
Store the biscuits in an airtight
container for 2-3 weeks.

Makes ± 14 large canes

Huletts 38 Huletts 39
 Necklace Biscuits

biscuit dough of your choice Preheat oven to 180ºC. Divide the

food colouring dough into 3 equal parts. Leave one
1 extra large egg white, lightly beaten part plain and colour the other two
Huletts Sugars, of your choice pink and light green. Roll out on a
floured surface to 5 mm thickness.
Cut out various shapes and place
on greased baking sheets. Press
a little hole in each biscuit. Paint
a little egg white on each and
sprinkle with sugar. Bake for 10-12
minutes until done. Leave to cool.
To assemble the necklace: Thread
biscuits with ribbon, making a knot
after each biscuit. This prevents
them from slipping.

‘‘ Entice young shoppers

by displaying these on the
Christmas tree in your shop.
’’
Huletts 40 Huletts 41
 r e a t s d o n o t h a ve
Healthy to compromise on taste...
t

Chocolate Cupcakes with Jam

60 ml cocoa powder Preheat oven to 180ºC. Mix the
125 ml boiling water cocoa powder with the boiling
2 extra large eggs water and leave to cool. Beat egg
85 g (125 ml) Huletts SUGAlite and the SUGAlite until thick and
60 ml oil creamy. Add the cocoa mixture,
2,5 ml vanilla essence oil and vanilla essence and mix
140 g (250 ml) bran rich well. Fold in the flour, baking
self-raising flour powder and salt into the cocoa
5 ml baking powder mixture. Spoon into paper cups,
2 ml salt and bake for 10 - 12 minutes.
125 ml strawberry or any other Remove from oven and leave to
smooth diabetic jam of your choice cool on wire rack.
cocoa powder, for dusting (optional) To decorate: Press a small star
pastry cutter into the centre
of the cupcake, remove and
lightly press the cut-out into the
cupcake. Dust the cupcake with
cocoa powder and fill the centre
with jam.

Makes ± 24 cupcakes

‘‘ Huletts has the expertise to

deliver a great taste of sugar
in a low GI, low kJ, sugar-free
sweetening format.
’’
Huletts 42 Huletts 43
 Orange Biscuits
125 g butter Preheat oven to 180°C. Cream
85 g (125 ml) Huletts SUGAlite the butter, SUGAlite and orange
rind of 1 orange rind together until creamy. Add
5 ml vanilla essence the vanilla essence and beaten
1 extra large egg egg. Mix well. Add the cake flour,
280 g (500 ml) cake flour maizena and baking powder. Mix
30 g (60 ml) maizena to a firm dough. Roll the dough
5 ml baking powder out on a lightly floured surface
pinch salt to a 3-4 mm thickness. Cut out
into desired biscuit cutter shapes.
Place onto a greased baking
sheet. Bake for 10-12 minutes
until light brown. Remove from
oven and leave to cool.

Makes ± 50 biscuits

‘‘ Find the newly packaged

Huletts SUGAlite in the baking
aisle of your supermarket.
’’
Huletts 44 Huletts 45
Huletts 48 Huletts 49
Cupcake cuties
for Christmas
Bulk Cupcake Recipe
400 g butter Preheat oven to 180ºC. Cream the
420 g (500 ml) Huletts Castor Sugar butter and castor sugar until light
8 large eggs, beaten and creamy. Add the vanilla essence.
10 ml vanilla essence Add the beaten eggs slowly with the
420 g (750 ml) cake flour mixer running. Add the flour, baking
15 ml Moir’s Baking Powder powder and salt. Mix to a creamy
2 ml salt dough. Spoon mixture into paper
cups (¾ full) and bake for 10 - 12
minutes until done. Remove from
oven and allow to cool completely
before decorating. See Royal and
Plastic icing on previous pages.

Makes 48 cupcakes

tip:
Use a piping bag to pipe the dough
into the paper cups.

Huletts 48 Huletts 49
 Celebrate
Decorative Cupcakes Easter Xmas
Festivities
for every occasion
Meringue
Cupcakes Pipe icing on

Topping Ideas
top to look
like a bird’s
nest and top
with miniature
chocolate eggs.

After Decorate with edible

dinner
Christmas decorations.
Surprise your partner
with these gorgeous
Valentine’s Anytime
Tiny meringues make a festive topping!

cupcakes cupcakes
Baby shower
Cupcakes Decadent lemon and cream!

for the mom-to-be…

A chocolate rose gives your

cupcake a classic look.

Huletts 50 Huletts 51
Huletts Sugar
wishes you a
Merry Xmas

Piperfox
For An Innovative
Range Of Packaging
Solutions
www.piperfox.co.za
Tel 011 791 2330
 White Sugar Description Uses
White sugar crystals. General sweetener used in all prime
foods and beverages. Also used as a
general household sweetener.

SunSweet Sugar Description Uses

This is raw sugar that has a unique pale This raw sugar is a product of the
brown colour – the colour varies milling process and is used primarily
slightly depending on seasonal factors. in the confectionery, bakery and
canning industries.

Icing Sugar Description Uses

Finely milled white sugar with a The only icing sugar that gives a
permitted anti-caking agent added. smooth finish to all types of
confectionery and cake icing.

Castor Sugar Description Uses

Specially screened fine white sugar. These fine, quick-dissolving crystals
are ideal for use in baking and
making ice-cream, meringues and
desserts. Castor sugar may also be
sprinkled over fresh fruit.

Rainbow Sugar Description Uses

Extra-large sugar crystals with an The visual appeal of these coloured
attractive array of colours added, with sugar crystals can be used to great
permitted colouring agent. effect when decorating cakes, biscuits
and desserts. They also add a touch of
glamour when added to sugar bowls.

Cube Sugar Description Uses

White sugar specially compressed Cubes are suitable for use in tea,
into small cube shapes. coffee and cocktails.

Treacle Sugar Description Uses

Treacle sugar (previously known as This dark brown sugar, with its familiar
soft brown sugar) is SunSweet Sugar sticky appearance, is best used in
(raw sugar) with added molasses. microwave baking, meat marinades, fruit
Molasses is a by-product of sugar. breads and dark cakes.

Caramel Sugar Description Uses

This medium brown sugar is Caramel sugar is superb in coffee. It is
SunSweet Sugar (raw sugar) coated also perfect for biscuits, cakes and
with caramel colourant. loaves, as well as any recipe calling for
fruit in the mixture.

Yellow Sugar Description Uses

SunSweet Sugar (raw sugar) with Yellow sugar is used in preserves such
permitted colouring added. as jams, pickles, chutney and
home-brewed beer.